Perfect sourdough

Age

Less then a year
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

72%
28%
Liquid Flour Other
50/50

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Since 2019

I found facebookgroup Hapanjuurileipurit. There I'v got very much inspiration and a lot of friendly help. I catched a book Leipävallankumos by Eliisa Kuusela (the Bread Revolution in english). It's the "Bible" from sourdoughbaking in finnish.

Characteristics

In Finland, raw materials are very clean. This healthy bread, baked in a sourdough, has a strong aromatic and tasty flavor. In addition to white wheat, it tastes high-quality Finnish rye that has grown in nutritious soils and in clean climates. Bread has fresh water, high-quality flour and a little crude sea salt.

Taste & flavour

50/50 top shot
50/50 jar shot
50/50 rising shot

Recipe

Starting ingredients

  • 75g Water
  • 50g Wheat
  • 50g Rye

Feeding ingredients

  • 70g Starter
  • 70g Wheat
  • 70g Rye
1
Starteer will be fed whit a ration of 1:1:1 about 10 hour before baking.
70g Starter 70g Wheat 70g Rye

Working method

1
This starter was made from white wheat ap flour and rye flour ahd water. It was refed daily for two days and then twice a day after that when it got active.
75g Water 50g Wheat 50g Rye

Result

50/50 Bread

For the dough, the baker's percentage is 20% sourdough, 50% white wheat, 50% Finnish rye, 75% water, 2.2% crude sea salt
50/50 50/50 Bread first overview
50/50 50/50 Bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library